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Rice cooked with fragrant chepil leaves, a beloved herb from Oaxaca and Chiapas. This vegetarian, aromatic family side dish showcases a uniquely southern Mexican flavor.
In a medium saucepan, heat the vegetable oil over medium heat until shimmering, then add the chopped onion. Sauté for 2–3 minutes until softened, being careful not to brown.
Add the minced garlic and stir constantly for 30 seconds until fragrant. Immediately add the rice and cook, stirring often, until the rice becomes slightly translucent and very lightly golden, about 3–4 minutes.
Pour in the vegetable broth and stir, ensuring all rice is submerged and any stuck grains are released. Raise the heat to bring the liquid to a gentle boil.
Once boiling, stir in the chepil leaves and salt, mixing well. Reduce the heat to low, cover tightly, and simmer for 18–20 minutes without lifting the lid.
Remove the saucepan from heat and let the rice rest, covered, for 10 minutes. Fluff gently with a fork before serving for ideal texture and even distribution of chepil.
